What Is High-Protein Harissa Chicken Tortilla Chowder?
High-Protein Harissa Chicken Tortilla Chowder is a creative fusion recipe that combines the best elements of Mexican tortilla soup, Moroccan harissa, and creamy chowder. Instead of choosing between a broth-based tortilla soup or a thick chowder, this recipe gives you both: a rich, slightly spicy base with shredded chicken, beans, corn, and a swirl of Greek yogurt. Harissa paste adds warmth and depth, while toppings like crispy tortilla strips, avocado, and cilantro bring texture and freshness. The high-protein angle comes from a generous amount of chicken and black beans plus Greek yogurt, turning this cozy bowl into a satisfying meal.
What Makes This Chowder “High-Protein”?
This Harissa Chicken Tortilla Chowder is designed to be more than just comforting; it is intentionally high in protein to keep you full and energized. Each serving combines lean chicken, a full can of black beans, and a Greek yogurt swirl for a strong protein boost. Chicken brings complete protein, black beans add both protein and fiber, and Greek yogurt adds creaminess while increasing the protein content even more. Compared to many creamy soups that rely only on cream and cheese, this chowder offers a more balanced macro profile while still feeling indulgent, making it ideal for busy days when you want something comforting and nourishing.
Pro Tip 💡 :
“If the chowder becomes too thick, stir in a little extra broth or water to reach your desired consistency.”
How Spicy Is Harissa Chicken Tortilla Chowder?
The spice level in this high-protein harissa chowder is easily adjustable, which makes it flexible for different households. Harissa paste brings a gentle heat and smoky depth, but you control how much you add. Using one and a half tablespoons keeps the chowder moderately spicy, while two tablespoons will give it a bolder kick. The jalapeño in the aromatics is optional and can be left out for milder palates. Greek yogurt swirled into the chowder and added on top softens the heat and adds cooling creaminess, so even with harissa, the overall bowl stays balanced and approachable.
Key Ingredients and Flavor Profile
The flavor profile of this High-Protein Harissa Chicken Tortilla Chowder is layered and exciting without being complicated. Onion, garlic, red bell pepper, and jalapeño create a fragrant base. Harissa paste brings chili, garlic, and spices, while ground cumin, smoked paprika, chili powder, and oregano nod to classic tortilla soup seasoning. Fire-roasted tomatoes, corn, and black beans add sweetness, body, and color. Chicken broth keeps things light enough for spooning, and a blend of cream and Greek yogurt creates a silky finish. Lime juice at the end lifts the richness, so the chowder tastes bright, smoky, creamy, and slightly tangy all at once.
Why Use Greek Yogurt in a Chowder?
Greek yogurt is a smart addition to this harissa chicken tortilla chowder because it adds creaminess and protein at the same time. Instead of relying solely on heavy cream, Greek yogurt gives the chowder body and a pleasant tang that pairs well with the lime and harissa. To avoid curdling, you temper the yogurt by whisking it with a bit of warm broth before adding it back into the pot. This creates a smooth, silky texture without splitting. Using yogurt also makes the soup feel lighter than a fully cream-based chowder, while keeping the high-protein promise intact.
How to Get the Best Texture for the Chowder
The ideal texture for this High-Protein Harissa Chicken Tortilla Chowder is thick enough to feel like chowder but loose enough to spoon easily. Shredded chicken, beans, and corn give it plenty of structure. If you want a slightly thicker base, you can lightly mash a few beans against the side of the pot or simmer a few extra minutes uncovered to reduce the liquid. If the chowder becomes too thick, it’s easy to adjust with a splash of extra broth. The goal is a creamy, hearty soup that holds toppings well while still feeling like a cozy, drinkable bowl of comfort.
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Make-Ahead, Storage, and Meal Prep Tips
This high-protein harissa chowder works very well for meal prep and make-ahead dinners. Once cooked, let it cool and store it in airtight containers in the refrigerator for up to 3 or 4 days. The flavors actually deepen as it sits, making leftovers even more flavorful. On reheating, warm gently on the stovetop over low to medium heat, stirring occasionally and adding a bit of broth or water if the chowder has thickened. For toppings, it’s best to store the crispy tortilla strips separately in an airtight container so they remain crunchy, and slice fresh avocado just before serving.
Best Toppings and Serving Ideas
Toppings make this High-Protein Harissa Chicken Tortilla Chowder feel restaurant-worthy. Crispy tortilla strips add crunch and soak up some of the flavorful broth. Avocado slices or cubes bring creaminess and healthy fats, while extra Greek yogurt or sour cream swirled on top cools the spice and looks beautiful. Fresh cilantro and lime wedges brighten every bite, and you can also add sliced jalapeños or shredded cheese if you want more heat or richness. Serve the chowder in wide bowls with toppings piled high and pair it with a simple salad or roasted vegetables for a complete, satisfying meal.
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Recipe: High-Protein Harissa Chicken Tortilla Chowder
- Total Time: 50 Minutes
- Yield: 4 Servings 1x
Description
A bold, creamy fusion of Mexican tortilla soup and Moroccan harissa, this high-protein chowder is packed with chicken, beans, corn, and a Greek yogurt swirl, topped with crispy tortilla strips and avocado.
Ingredients
For the Chowder:
- 1 lb (450 g) boneless skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped, optional
- 1½–2 tbsp harissa paste, adjust to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 4 cups (960 ml) low-sodium chicken broth
- 1 can (14–15 oz / 400 g) fire-roasted diced tomatoes
- 1 cup corn kernels, fresh, frozen, or canned and drained
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- ½ cup (120 ml) heavy cream or half-and-half
- ½ cup (120 g) plain Greek yogurt, plus more for topping
- Juice of 1 lime
Toppings and Garnish:
- Corn tortillas, cut into strips
- 1–2 tbsp olive oil, for frying or baking tortilla strips
- 1 avocado, sliced or diced
- Extra Greek yogurt or sour cream, for swirling
- Fresh cilantro, chopped
- Lime wedges
- Optional sliced jalapeños, extra harissa, shredded cheese
Instructions
- Cut the corn tortillas into thin strips. Toss with olive oil and a pinch of salt. Air-fry or bake at 190°C or 375°F for 8 to 10 minutes, tossing once, until golden and crispy. Set aside for topping.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook 3 to 4 minutes until softened.
- Stir in the minced garlic, diced red bell pepper, and jalapeño if using. Cook 2 to 3 minutes more until the vegetables start to soften.
- Add the harissa paste, ground cumin, smoked paprika, chili powder, and dried oregano. Cook 30 to 60 seconds, stirring constantly, until fragrant. Season lightly with salt and black pepper.
- Place the chicken breasts or thighs into the pot. Pour in the chicken broth, fire-roasted diced tomatoes, corn, and black beans. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook 20 to 25 minutes, until the chicken is cooked through and tender.
- Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot and stir to combine.
- Reduce the heat to low. Stir in the heavy cream or half-and-half.
- In a small bowl, whisk the Greek yogurt with a ladle of warm broth from the pot to temper it. Stir the tempered yogurt back into the chowder.
- Add the lime juice and adjust salt, pepper, and harissa to taste. Simmer gently for 3 to 5 more minutes, without boiling hard, to warm through.
- Ladle the harissa chicken tortilla chowder into bowls. Top with crispy tortilla strips, avocado slices, a swirl of Greek yogurt or sour cream, cilantro, and lime wedges.
- Optional add sliced jalapeños, extra harissa, or shredded cheese on top for more heat or richness.
Notes
- For a milder chowder, use the lower amount of harissa paste and skip the jalapeño.
- If the chowder becomes too thick, stir in a little extra broth or water to reach your desired consistency.
- To keep it lighter, you can replace the heavy cream with additional Greek yogurt, tempering it carefully before adding.
- Leftovers keep 3 to 4 days in the fridge. Reheat gently over low heat and add a splash of broth if needed.
- Store tortilla strips separately so they stay crisp. Add avocado and fresh toppings just before serving.
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
Nutrition
- Serving Size: 1 Serving
- Calories: 520Kcal
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 40g
Keywords: Harissa Chicken Tortilla
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